Pasta is such a simple thing to cook and to turn into an easy meal. This recipe is no exception, however, the addition of smoked salmon and sun-dried tomatoes makes this recipe a quick, gourmet meal. Great for easy entertaining, served with a crunchy salad, fresh bread, and a glass of wine.
- 2 red onions, finely chopped 30 ml olive oil
- 30 g butter (30 ml)
- 45 ml cake flour
- 350 ml low-fat milk
- 5 ml garlic and herb seasoning Salt and pepper to taste
- 200 g baby spinach
- 1 bag marinated sun-dried tomatoes, roughly chopped 1 x 300 g packet of smoked salmon offcuts
- 250 ml low-fat cream or plain yoghurt
- 200 ml mozzarella cheese, grated
- 1 bag fusilli pasta shapes
- Preheat the oven to 180oC/160oC fan/Gas mark 4.
- In a large saucepan, over a moderate heat, sauté the onion and oil together for about 3 minutes, until translucent.
- Add butter and, when melted, stir in the flour. Cook for 2 minutes. Add milk, and make a white sauce. The sauce should not be too thick. Add herbs, salt and pepper, to taste.
- Add spinach; cook for few minutes, then add the chopped tomatoes, lastly the salmon. Cook for about 3 minutes.
- Cook the pasta in plenty of salted, boiling water, until the al dente stage is reached.
- Combine the pasta and salmon mixture, then stir in the cream or yoghurt; combine gently.
- If too thick, add a little more cream/yoghurt or milk, or a little of the pasta cooking liquid.
- Pour into a greased baking dish 12 x 20 cm; sprinkle with grated mozzarella. Bake for 30 minutes, or until cheese is golden brown.
- Serve with a cucumber salad.
- Use 1 or 2 x 200 g tins red salmon, in place of smoked salmon.
- Use sun-dried tomato oil to sauté onion, in place of 30 ml olive oil.
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